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Category Archives: HOT WEATHER
BITE by Michelle {Post #4}
I just have to post another divine treat! I’d re-blog her whole bl♥g If I could! 🙂 {Re-Blogged with l♥ve – Via Volpe Life}
paper-thin cortland apple tart with dulce de leche and whipped cream – on a roll – by bitebymichelle
I’m on a bit of a roll with the kitchen bloopers.
Ralph and I spent the weekend up at the farm. He wanted me to try driving my snowmobile again. I haven’t been on it since Christmas when I fell off it seven times in one day! I couldn’t figure out what I was doing wrong. I ‘leaned into the turn’ exactly as I had been told… Apparently, not as I had been told. What is ‘into the turn’ to the rest of the world is away from the turn to me. The reason my Skidoo kept rolling over on me was that I was leaning in the same direction that it was tipping toward, so over I went – seven times! When we tried again on Friday, I ignored my natural inclination and leaned in the opposite direction. Miracle of miracles, I made it through the turns without rolling in the snow with a three hundred pound machine on top of me. It was awesome!
I have gone way off topic… back to my kitchen troubles. Not really cooking trouble this time, more blogging gear trouble. I went to the farm without a back up battery for my camera. I couldn’t believe it. My tart post was taking shape. The photos looked good. I just needed the finale. The shot of the final product that would hopefully inspire you to want to try my recipe or at least leave my blog craving something sweet! I staged the shot, brought the image into focus when suddenly I heard a chirping that’s the sound my camera makes as it’s shutting down and my camera was dead. The crispy hot apple tart drizzled with dulce de leche and topped with a soft dollop of whipped cream imagine the contrasts in color and texture – argh!
And so we are entering a new dimension of our relationship. You’re going to have to trust me blindly – pardon the pun – on this one. It was delicious!
Paper-thin Cortland Apple Tart
Serves 6
Preheat oven 400*F
1 sheet of commercial puff pastry, 9×11
2 Cortland apples, paper-thin inch slices
1/3 cup sugar
Place the puff pastry on a parchment lined baking sheet, I use the parchment that the pastry comes wrapped in
Using the tines of a fork, prick the surface of the pastry at 1 inch intervals leaving 1/2 inch frame around the entire rectangle to act as a frame
Place the apple slices on the puff pastry, slightly overlapping.
Sprinkle with sugar
Bake for 25 minutes or until crust is well browned.
Serve warm or at room temperature.
THE LOVE: The tart is best served warm. I used a commercial dulce de leche drizzled on top and a big spoonful of whipped cream. We were licking our plates!
Thanks for reading.
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BITE bY Michelle {Post #3}
A good while ago, back when I first started this blog; I had asked for some guideance, on what to post next. I recieved a comment, asking to post some recipies on “Dreamy Pies”. Here is a “Dreamy Pie” Recipe, just for the follower who left that comment. {Better late, than never; Right?”
coconut cream pie – Ralph’s favorite
Posted on March 30, 2013 by bitebymichelle
Coconut cream pie for Easter is Ralph’s favorite.
The only positive thing about not having the twins here for Easter dinner is being able to serve pie for dessert. To this day Meg still calls pie crust ‘bread’. When they were little, no matter what concoction of pie I served, their little faces were always disappointed. Meggie would try to explain, on behave of both of them, “it’s the bread Mom – it’s gross!” Somehow they saw pie as a sort of sandwich with the pie crust as the bread?? I’d like to think that it wasn’t a commentary on my pie making ability. YIKES! I never thought of that until now…
I promise my pie crust has improved vastly since Ralph’s mom shared her magic!
This pie is something to serve when you are looking for spectacular! Spectacular is perfect for Easter.
COCONUT CREAM PIE
9 inch deep dish pie crust 2 ½ cups heavy cream 1 cup flaked sweetened coconut ½ cup sugar ¼ cup cornstarch 2 eggs, separated 1 tsp pure vanilla extract 3 tbsp flaked sweetened coconut, toasted
Prepare pie crust. Let cool.
Preheat oven 350*F for meringue topping
In saucepan, heat cream and coconut over medium heat until steaming.
In large bowl, whisk sugar with cornstarch; whisk in egg yolks until blended.
Whisk a large ladle of hot cream mixture into egg mixture. In a thin, steady stream, return eggs to saucepan.
Cook over medium heat, whisking constantly, for about 10 min or until thickened to pudding consistency. Remove from heat and stir in vanilla extract.
Pour into cooled pie shell.
Beat egg whites with ¼ cup of white sugar until stiff peaks form. Dollop on top of pie filling then sprinkle top with toasted coconut.
Place in oven for 10 minutes or until top is lightly golden.
Allow pie to cool completely on a cooling rack then refrigerate for 1 hour or until set or for up to 1 day.
Makes 6 to 8 servings.
THE LOVE: Make sure that your eggs are at room temperature to ensure you get lots of volume when you beat the whites for the topping.
Have a Happy Easter and thanks for reading.
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BITE by Michelle {Post #2}
Here is another lovely & yummy looking {& super tasty I’m sure!!} from BITE by Michelle. My mother has some of these Eggplants in her Organic Garden, & I do believe we will have to try them like this!
eggplant with yogurt dressing and za’atar – somebody’s comfort food
Posted on March 24, 2013 by bitebymichelle
As I was preparing this baked eggplant with yogurt dressing from the newest edition to my happily growing cookbook collection, Plenty by Yotam Ottolenghi, I was chuckling thinking about a conversation that I had a couple of days ago with co-workers.
We were reminiscing about comfort food from our childhoods. At first we were a little tentative to expose some of the wild combinations that to this day we continue to secretly crave. However, once we discovered that we’d all grown up on macaroni, hamburger and tomato casserole, the proverbial food gates opened! Kraft pizza was at the top of everyone’s list. Every household had their own combination of toppings. Mine was hot dogs and processed cheese slices. We were trying to create the illusion of a pepperoni and extra mozzarella!
Potato pancakes were served with apple sauce in some homes and molasses in others, fried bologna pronounced bah-loney sandwiches slathered with cheese whiz, macaroni and Campbell’s tomato soup…random quickly made cheap food that when push comes to shove ends up on our ‘top favorite food to eat’ lists.
I was eleven years old before I had ever seen a tossed salad. Lettuce was something that I picked off my sandwiches. One night, Mom placed a bowl of chopped up iceberg lettuce with sliced cucumbers and tomatoes in front of me and then passed me a bottle of Catalina salad dressing. I was fascinated with it’s beautiful shade of red and the tangy sweet aroma. It was love at first bite! I had yet to learn the art of tossing the vegetables to coat them in the dressing. I was all about drowning my salad. I needed a spoon to eat it!
My fascination with food began in a very simple kitchen with very simple ingredients. Yet, as I was preparing the dish for this post, I realized that although my ingredients appear more sophisticated today, this is a very simple Middle Eastern dish. The only thing that’s changed with respect to my kitchen is the availability of foods. The produce aisle is over flowing with treasures from around the globe.
My kitchen is still creating comfort food but now it’s from all over the world.
EGGPLANT WITH YOGURT DRESSING AND ZA’ATAR adapted from Plenty by Yotam Ottolenghi
2 Japanese long eggplants ¼ cup olive oil 2 tsp lemon thyme leaves, plus a few whole sprigs to garnish sea salt and freshly ground black pepper 1 pomegranate, seeded 1 tsp za’atar
Preheat the oven to 400°F. Cut the eggplants in half length-ways, cutting straight through the green stalk. Make a criss-cross design in each eggplant half , without cutting through to the skin. Place the eggplant halves, cut-side up, on a baking sheet lined with parchment paper. Brush them equally with olive oil until all of the oil has been absorbed by the flesh. Sprinkle with the lemon thyme leaves and some salt and pepper. Roast for 25 minutes or until the flesh is soft and the topped is nicely browned. Remove from the oven and allow to cool until slightly warm.
DRESSING
2 tablespoons buttermilk 1/3 cup Greek yogurt 1 tbsp olive oil, plus a drizzle to finish 1 small garlic clove, crushed Pinch of salt
Mix well.
ZA’ATAR
4 teaspoons dried lemon thyme leaves 2 teaspoons ground sumac 2 teaspoons sesame seeds toasted ½ teaspoon sea salt
Place ingredients in a mortar and pestle and grind to a powder
To serve, spoon yogurt dressing over the eggplant halves. Sprinkle with za’atar, pomegranate seeds and garnish with lemon thyme. Finish with a drizzle of olive oil.
THE LOVE: It’s not easy to find dried lemon thyme. I grow it in the summer time then dry it for winter use. If you can’t find it, you can easily substitute regular thyme.
Thanks for reading.
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“Gardening – Under The Turf” n’ “Garden Me Pretty”
Whoooooo!! SPRING. IS. HERE. !! The weather may not want to behave, but Easter has come & gone, and that, in my book, means SPRING!! Have you noticed that EVERY-THING is thickly covered pollen??? Another sign that SPRING is here. FINALLY!
So, you know that a number of weeks ago, My dream for a garden came true, Thanks to my Dad; I love ya, Dad! X0!
I have a washpail full of Gardening Boards on my Pintrest account – Slap full of ideas, loves, n’ all kinds of stuff! I have several moc-ups of future projects for the the Hubbys & I’s Estate Garden. I have a few I’d like to feature here, tonight… Can you guess what my next few projects are?? I’ll give you a hint… It has something to do with Red Wigglers.
Here are some of the ones I just pinned a few min ago, to my boards. . .
- DIY Cinderblock Compost Bin
- DIY Naturals – Simple solutions to common garden problems – 35 natural remedies
- Tomato Gardening 101: A String Trellis | Food for My Family
- 25+ Tips and Tricks for the Garden
- How to Grow ‘Carnival’ Peppers
- Interesting –> Container Garden in a Raised Bed. {Very cool w/ link to diy instructions on building the bed.}
- How to grow Sweet Potatoes
- A B.E.A.U.T.I.F.U.L. Watering Bucket!! I think I am going to do this one!!
- Weed Control: Another good thing to use is baking soda. It neutralizes the ph in the soil and nothing will grow there. I use baking soda in a 6″ wide area around all of the edges of my flower beds to keep the grass and weeds from growing into my beds. Just sprinkle it onto the soil so that it covers it lightly. I usually have to do this twice a year – spring and fall. {Yes, I had to paste all of that here. So I will remember it!!}
- The +’s of using Coffee Grounds in your Garden & Composting!
- Never buy another Supermarket Onion, again!! Grow your own!
- Veggie Growing Chart
- {For more of my PINNED Charts dealing with gardening, CLICK THIS!}
- White Feather Hosta (This is gorgeous!)
- DIY Tiki Torch Wine Bottles – These look pretty and keep the mosquitoes away.
Oh! n’ P.L.E.A.S.E. check out MY PINTREST ACCOUNT & Check out my 147 Pintrest Boards {& Climbin’!}
I hope all of of Ya’ll enjoy the weather, despite what temperature. If its warm & sunny GET OUT AND ENJOY IT!! Rainy or cold? Park yourself infront of the laptop or in a chair with your favorite book, and some #Skittles. { @YouFoundPickles n’ @Lizlarg on @Instagram }
I am going to call it a night. Tomorrw is a big day for me, my Hubby is comming back home. I have missed him so much!! I am going to tackle him in bear hug & lots of kisses when I see him! LOL! {I did that once @ an airport, one year… I nearly knocked him over! He totally didn’t expect it, It was hilarious!… I wonder if a video of it is floating around YouTube somewhere..?? If ya’ll find it somewhere on YouTube, Tag me in it! #VolpeLife}
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The Life of Flowers
Alternative Edibles
I just want to make clear, that I, in no way, am taking credit for this post. I borrowed this post from ApartmentTherapy.com I hope that you, my readers, enjoy this post. -Ami
I’m a little late to the game of getting my spring seed orders in (if you hurry there is still time) and as usual I am trying to grow things that I either can’t find in the grocery store or that I think will surprise and excite visitors to my kids’ farmers market stand. James Wong is providing excellent inspiration in my hunt.
James’ first book was provocatively called ‘Grow Your Own Drugs,’ and in it he provides lots of recipes to use plants (that you can grow yourself) to relieve common ailments. His new book, called Homegrown Revolution, isn’t out yet (it it will be out later this fall), but I noticed that his website has been recently updated with all sorts of new treasures —just in time for spring planting. James is a Brit, so there is a little translation that needs to go on, but it is worth the effort to hunt down the plants he suggests. All of his suggestions are lesser known and generally not available in the grocery store, but just as fun and nutritious to grow in our own gardens.
My favorites are the cucamelons or Mexican Sour Gherkins (Melothria scabra). After much searching, I discovered that here in the USA they go by ‘mouse melons’. I ordered seed from Terroir Seeds in the USA. James suggests these cherry tomato sized cucumbers in salads and also pickled, but I am thinking that they will be wonderful as a cocktail garnish too.
I’m also quite excited about discovering what James calls Inca Berries (Physalis peruviana) — and what are often called ground cherries in the US. I had some of these in Italy a couple of years ago, where they were not only a beautiful garnish but a tasty treat as well. James has a recipe for Buttered Inca Berry and Pineapple Jam on his site that looks extraordinary (if only I could grow pineapple in Massachusetts!). I bought a similar variety (Physalis pruinosa) from Terroir as well (they call them Aunt Molly’s Ground Cherry).
I am still on the hunt for Chilean Guava berries (known in New Zealand and Australia as ‘Tazziberries’), but near as I can tell these would have to be a greenhouse plant for me (and not having a greenhouse….I have a little problem). But if you are in zone 9 or above you might see if you can find these. They were a favorite of Queen Victoria and are said to taste like a cross between “wild strawberries and pink guavas, with a hint of candy floss” (that’s cotton candy to us Americans).
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I think it’s time for some, … Follow Back Action!!
{Hey!! I think its time for some follow back action!!} Plz RT!! Follow me on:
1. {NEWEST} Tumblr – Volpe Life;
2. My Blog – http://www.VolpeLife.wordpress.com
3. Twitter – Volpe Life.
4. IG/InstaGram – JCurnutt {Link is on my Blog}
5. SoundCloud – JCurnutt
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Check out this app – Protein Tracker
I just found a killer app on my Android from Google Play, its called: Protein Tracker. It’s a great app that calculates and counts your protein consumption every day. I just found it this am, and I’m LOVING IT!! I was a bit baffled, at first, because I am horrible with the whole “# of gems in each, fruit, veggie, other type of food” but I searched Ask.com for the conversion, and found another awesome conversion/counter, { http://www.calorieking.com/ } that really helps save my tooshie, in the # of grams of protein per item. I want to her back from my readers on this!! What do you think??? – Ami
This is the link to download the app from Google Play: https://play.google.com/store/apps/details?id=com.proteintracker.two&feature=search_result#?t=W251bGwsMSwyLDEsImNvbS5wcm90ZWludHJhY2tlci50d28iXQ
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Month by Month Guide to vegetable Gardening
When to Plant As the saying goes, timing is everything—and that’s never more true than when it comes to vegetable gardening. Determining the right time to start seeds and to plant outdoors is essential, which is why following a month-by-month to-do list can mean the difference between a happy harvest and a heartbreaking one. One important note: Since the USDA Hardiness Zone Map divides North America into 11 separate zones—each zone is 10°F warmer (or colder) during an average winter than the adjacent zone—the correct start dates vary for different parts of the country. (The timeline featured here is roughly based on the timing for Zone 8.) The best way to determine the exact timing for your garden is to ask the county cooperative extension in your area for a localized calendar. (Contact info is available at extension.org.) Now, get growing!
February The bottom line: While it’s too early to actually start planting most vegetables, there are tasks you can take on inside and outside. Preparation Finish up your seed orders. When the seeds arrive, read the instructions on the packets and make a chart of what date to start each variety, working backward from the last frost date for your area. Germination rates—how long it takes a plant to go from seed to the first sign of leaves—vary, and in order to have the little guys ready to plant, you must start them at the right time. To keep your information straight, write down your ideal planting day for each one on a Post-It, stick it to the individual packets, and organize the seeds in chronological order in a card file.
To prep for seed starting, hit the stores and stock up on enough of the right growing mix, seed trays, and peat pots (or whatever other method you plan to use).
Make sure you have the necessary tools; fill in any gaps in your collection and clean and sharpen the tools you already own. The essentials: a round-headed shovel, a garden spade and fork, a scuffle hoe, a dirt rake, a bypass pruner, a trowel, a garden thermometer, and a wheelbarrow. Gloves and—c’mon, you know you love ’em—garden shoes complete the list.
Planting Outside: If the ground is workable, plant bare root perennial vegetables like asparagus, artichoke, horseradish, and rhubarb.
Inside: Start seeds for cool-season vegetables like broccoli, cabbage, kale, lettuce, spinach, and onions.
March The bottom line: Since this month tends to be unpredictable weather-wise, have row covers at the ready for any late-season frosts or freezes that might damage perennials.
Preparation Outside: Most vegetables prefer a slightly acidic soil (6.0 to 6.8 pH); pick up a pH test kit at a garden center to make sure yours is in the right range. No such luck? Make adjustments as recommended on the package, using organic matter to increase or decrease the soil’s acidity. Even if your test is good, you should amend the soil—i.e., add conditioners, such as compost, peat moss, or coir (coconut fiber), that improve its texture—yearly, and give perennial vegetables a boost by “side dressing” it with organic compost or aged manure. (Scatter the fertilizer along the sides of a row of plants; turn it into the existing soil with a spading fork and rake it smooth.) If you’re stuck with soil that’s beyond saving, consider building raised beds instead and filling them with good soil.
Inside: Start seeds of warm season crops such as tomatoes, peppers, eggplant, pumpkin, snap beans, squash, and sweet corn.
Planting Use a garden thermometer to determine if the soil temperature is at or above 40ºF. When it gets there, start planting (or “setting out,” in garden lingo) the seeds you’ve started for cool-season crops: kale, lettuce, spinach, and onions.
At the end of the month, plant peas. If the ground is wet and muddy, hold off so you don’t destroy the soil by working in it too soon.
April The bottom line: The weather can still work against you—keep those row covers handy in case of a nighttime cold snap—but otherwise you should be getting into full swing.
Preparation Check soil temperature regularly with your thermometer. When it consistently registers at 60ºF or above, you have the go-ahead to plant some warm-season crops.
If you didn’t start your own seeds, buy transplants and seedlings of early-season crops like radishes, spinach, onions, leeks, lettuce, cabbage, beets, peas, Brussels sprouts, and carrots.
Planting Begin setting out your early-season crops. Try to pick an overcast day to minimize transplant shock —the stress that occurs when plants are moved from a cushy greenhouse environment to the harsh real world. Be sure to water well at planting time. When finished, add a two- to three-inch layer of mulch to suppress weeds and keep in moisture.
For greens, sow seeds directly in the garden where they’ll grow. Plant them in succession, every few weeks, for a continuous harvest through the season.
Maintenance Until newly transplanted seedlings develop root systems, make sure they don’t dry out or you’ll lose them. And stay on top of weeds, catching them before they begin to spread
May The bottom line: Take advantage of warm temps, longer days, and moist soil to do the bulk of your remaining plantings. But resist the temptation to plant more than you can reasonably take care of as the season advances.
Preparation Check soil temperatures for readings consistently above 70ºF to know when to plant heat-loving crops like tomatoes and peppers. Confirm that you have the gear you need to water the garden: As temperatures warm, consistent moisture will be of the utmost importance.
Planting You can continue (or start) planting any early-season crops, plus tomatoes, squash, melons, eggplant, peppers, sweet corn, cucumbers, potatoes, and herbs. Water and mulch any new transplants with care.
If choosing to sow directly in the garden, start your carrots, beets, and radishes. Don’t mulch these areas until seedlings are up several inches and have been thinned (you’ve sorted out the small, deformed, or overcrowded seedlings).
Maintenance Follow packet instructions for proper spacing of the crops that were direct sown and thin the seedlings accordingly.
Watch for insect damage on leaves (missing notches, holes, pits, or stripped stems). When you spy signs of trouble, control the situation by removing the affected leaves, employing a row cover to create a barrier, or spraying or dusting with an organic pesticide. Consult a garden center or extension service for a recommendation of the best action.
Harvest Cool-season plants like asparagus, peas, and spring greens will be getting ready for harvest. (P.S. The more you harvest, the more they produce!)
June The bottom line: Full speed ahead! Through the next few months, your focus will be on maintenance and harvest.
Planting Early in the month, finish getting any warm-season vegetables into the ground. Direct sow the warm-season crops you plan to grow in place. Continue to thin seedlings of direct-sown crops that were planted earlier.
Maintenance As your plants shoot up, be prepared with staking materials; you’ll need plenty of bamboo stakes in different heights to keep your crops from succumbing to gravity.
About one month after planting, side dress crops with organic compost. If you didn’t use mulch, get out there with a scuffle hoe and attack the weeds.
Harvest Harvest during the cooler times of day—early morning or evening—when plants are least stressed. Continue to pick greens, peas, beans, and herbs. Stop harvesting asparagus and rhubarb, which need to rebuild their food reserves in order to produce a good crop again next year.
July The bottom line: You can’t slack off completely, but get ready for the big payoff.
Planting Extend the season with a late harvest of beans, carrots, cucumbers, cauliflower, and other cold-season crops. Where you have room, cultivate and amend the soil with compost before direct sowing seeds or planting seedlings.
Maintenance Remove suckers—the growth between the main stem and the leaf—on tomato plants and pull out any finished early-season crops. Continue staking tomatoes and other plants as necessary.
Water in the early morning, the best time to reduce evaporation. Try to water the soil, not the leaves, to reduce fungal disease. Be sure to maintain consistent moisture so fruit develops successfully. (Drought-stressed plants are more susceptible to fungi and insect trouble.) Check mulch, topping off areas that have thinned. And weed away! Weeds rob plants of water and nutrients.
Harvest Harvest daily. If there’s too much of a good thing, share your bounty. Use an old plastic laundry basket to collect produce that is ready to be picked, and hose off the contents outside—it’ll act as a giant colander.
August The bottom line: It’s the dog days of summer, and both you and the garden need a break. Kick back and enjoy.
Preparation Make some notes about your successes and failures. (You may not remember those ravishing radishes or sickly heirloom tomatoes come January when you start to plan next year’s garden.)
Planting If you haven’t planted for the fall harvest yet (see July), it’s not too late to start now.
Maintenance Monitor moisture, insects, and disease; if there’s an issue, deal with it right away. Pick up and discard fallen or decaying fruit—leaving it encourages diseases and insects.
Harvest Keep picking! Cut fresh herbs for freezing or drying to use over the winter.
September The bottom line: With the weather getting less predictable, job one is to protect tender plants such as tomatoes from frost with sheets or covers to keep them ripening on the vine as long as possible.
Planning As the weather cools, this is a good time to dig and prepare new beds for the spring or build additional raised beds and fill with amended soil.
Planting Pot up selections of your favorite, healthiest herbs in planters to bring inside for the winter. Continue planting cool-season vegetables for winter harvest.
Maintenance Keep pulling up finished plants and discarding fallen or rotten fruit to discourage overwintering of insect larvae (meaning they stay alive underground through the cold months ahead). Check that the mulch is layered thick enough on cold-season crops.
Harvest Some plants will keep producing even through light frosts. Others will continue only if protected overnight with covers. Green tomatoes can be picked and wrapped individually in newspaper and stored in a cool spot (55º to 60ºF) to ripen. If frost is predicted nightly and your tomato plants are covered with unripe fruit, you can pull the whole plant up by the roots and hang it upside down in a protected place like a garage, where fruit will continue ripen on the vine. Promptly remove any tomatoes that go bad.
October The bottom line: Mother Nature will dictate what you can accomplish. If the weather holds, then by all means, plug away. But if winter-like weather is upon you, prioritize and do what you can.
Planting Continue planting cool-season crops like beets, cauliflower, kale, cabbage, Brussels sprouts, broccoli, chives, celery, onions, parsley, parsnips, peas, radishes, spinach, lettuce, turnips, and Swiss chard.
Maintenance Protect new seedlings and winter crops from weather extremes with floating row covers, which are made of lightweight polyester that “floats” on plants. Pull out and rake off garden debris; rake leaves out of beds and add to compost pile. Compost anything that is not diseased or infested with insects. Store garden supplies and potions in a dry place. Remove, dismantle, and store stakes and cages that were erected for plant support.
Harvest Dig up potatoes and store in a dark place with low humidity, and pick winter squashes and pumpkins before a hard freeze. Keep harvesting fall crops like beets, cabbage, chard, and leeks.
November The bottom line: Weather permitting, you may still get in some garden time. The more you do now, the easier it all becomes in the spring.
Planning Order seed catalogs for January planning.
Maintenance Continue watering cool-season vegetable plants if rainfall alone isn’t enough. Every two weeks, feed vegetable plants with a water-soluble organic fertilizer (like fish emulsion).
Cut asparagus plants to the ground as soon as the foliage has turned yellow or brown. Spread a few inches of aged manure or organic compost over the bed.
Harvest Harvest greens and other cool-season vegetables that are producing.
December The bottom line: If you planted a winter garden, keep harvesting, weeding and watering as needed. If you didn’t, enjoy the holidays! -Ami
Volpe Life 